Preheat oven to 347°F
Pat dry beef with paper towel; sear in batches in the hot oil until browned on all sides. Remove and set aside.
In the remaining oil, sauté the carrots, mushrooms, garlic, and diced onions until softened, and return the beef back into the pot.
Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the wine and Beef Bone Broth Concentrate, boiling water, tomato paste, and herbs. Bring to a simmer on the stove. Cover, transfer to the lower part of the oven and simmer for 2.5 hours.
Add in potatoes and return to the oven for 1 hour or until the meat falls apart tender and the potatoes are cooked through. If the mixture is looking a little dry, add more water.
Garnish with parsley and serve.